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Lamb's Liver Casserole for Sam Fujisaka

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I posted about this some time ago, but have been out of cyberspace for a while, in the frozen north.

So, some years ago I was in London, having lunch in a pub between St Paul's and the Thames. It specialised in food and drink from Devon, and definitely put to rest for me the myth of "terrible food in Britain". It was simple and delicious. Here goes...

Preheat oven to 325F. Season the strips of liver with salt, pepper, and an herb, like dried thyme or sage, depending on your preference. Dredge in flour. Brown in a bit of olive oil and butter, just to brown the exterior, not cook through. Remove the slices from the pan. In a baking dish with cover, layer liver, thinly sliced onion, thinly sliced tomato, seaon with salt, pepper and herb, repeat. (I get two complete 'trios'). Top up with beef stock (well, lamb if you have it!), and perhaps a splash of wine or dark beer like Bass, Smithwicks - really, whatever you're going to be drinking with it. Cover the dish, and baked for about 40 minutes or so. I like this with mashed potatoes, but it's quite nice with some warmed baguette to sop up the gravy. As I recall, last time I made it I had a pleasant malbec with it.

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  1. I'm not sure how much the recipe might be a specialism of the south west - but it looks tasty and packed with flavour. Thanks for posting - even if I'm not Sam

    John

    1 Reply
    1. re: Harters

      I wasn't certain how Devon-ish it was, either. The ales and cider available certainly were, though.

    2. pangolin! Perfect! Thank you. I'm off again to DC on Sunday and will prepare the dish there. Lamb's liver is something I can't get here. Since lcool (Thank you!) gave me the locations of good grocery stores along the Metro, I can go shopping at one of the big places as esay as walking over to one of the small Safeways in the center of DC.

      2 Replies
      1. re: Sam Fujisaka

        I am so sorry. I just learned that Sam has left us. May I say that as a totally useless member of Chowhound, he commanded my admiration and respect. RIP Sam. Until we meet again.....

        1. re: Siobhan

          Did you see the post about this? If not, I'll give you the link.

          http://chowhound.chow.com/topics/7014...

      2. Waiting at the meat case yesterday while the butcher cut a hunk of suet for the chilly, feathered dependents frequenting my Massachusetts bird feeders, I noticed lamb liver adjacent to the marrow bones and kidneys. I have never had lamb liver, although I like lamb as well as sauteed beef liver and chicken livers, and braised gizzards. Does lamb liver taste very different, or gamier, than beef liver?

        1 Reply
        1. re: greygarious

          Lamb's liver is not very different from baby beef (cf. calf's) liver. I wouldn't say that it's gamier, per se, just a tad 'lambier'. Given what you say you like, greygarious, I think that you'd enjoy this.

          NOTE: I should have said this in my original post. If your oven runs hot, you might want to reduce the heat to 300F. As well, you should check the casserole after about 20 minutes to make sure that it's at a gentle simmer, not a boil, and that it isn't starting to get too dry, in which case a bit of a top-up might be in order.

          Please, let me know your results!

        2. A-ha! Got an Armenian meat market up the street that often has lamb liver. What a lovely thing to do with it - thanks!

          1. Never see lamb liver in the supermarkets around here, but I have some in the freezer that I got from a local producer. I'm going to give your recipe a try, although I'll have to use cherry tomatoes; it's still a long way to tomato season.

            2 Replies
            1. re: pikawicca

              Liver is on my short list of things I want to learn to like this year. Since it's already April, please report back.

              1. re: pikawicca

                Okay, now it's August and we're still waiting... ;-)

                I haven't gotten around to making this either, but I do want to point out that supermarket Roma tomatoes are just fine for cooking like this, certainly (IMO) better than cherry toms, which tend to be watery. I'll also say that as with so many dishes like this you could sub in about any sort of mammal liver you fancied, or can get hold of. My mom insisted that pork liver was inedible, but I ate an awful lot of it in Nashville plate-lunch joints. Maybe not so good for this, though...